Vegan Triple Nut Lasagna!

Vegan Triple Nut Lasagna

I use a simple store bought spaghetti sauce for this triple nut vegan lasagna.

This high protein lasagna combines a spinach pesto made with peanuts, tofu ricotta with sunflower seeds and almesan - an almond based parmesan replacement from Veganomicon. The recipe is divided into it's component parts - which are combined at the end of the recipe.

First, make a package of lasagna according to the instructions. 

Drain, rinse well and set aside.

Second, make the spinach pesto,

Spinach pesto forms one layer in vegan triple nut lasagna.

1/4 cup roasted or blanched unsalted peanuts

2 TBS olive oil

 1 bunch spinach, washed and stems removed

1 package firm tofu

1/2 tsp salt

Pepper to taste

Use a food processor to blend all the ingredients. 

If your processor is not sharp like mine, then do the peanuts first, then add the spinach and oil, then process the rest.

Set aside.

Third, make the sunflower seed ricotta,

Olives and sunflower seeds give rich flavor to this tofu ricotta.

1 package extra firm tofu

1/4 cup sunflower seeds

2 TBS nutritional yeast

1.5 TBS olive oil

1 TSB lemon juice

1/2 teaspoon salt

pepper

1 cup sliced olives.

Mash all the ingredients together except the olives. 

Stir in the olives.

Set aside.

Fourth, make the almesan.

Who knew - almonds can replace parmesan cheese.

 1/4 cup almonds

1 TBS toasted sesame seeds

1/8 tsp salt

1/2 tsp lemon zest

Blend all the ingredients in a food processor. 

Set aside.

Like I said, this recipe is from Veganonicon, which I really need to encourage you to buy - it's full of great recipes! Must have for the vegan cook.

Fifth, prepare the mushrooms and garlic

2.5 cups sliced mushrooms

1/4 tsp salt

4.5 garlic cloves, sliced thin

2 teaspoons olive oil

Dry saute the mushrooms. (Put them in a pan over medium high heat without oil. Sprinkle with salt. Cook, stirring frequently until water comes out of the mushrooms and evaporates.)

When most of the water is gone, turn heat to medium low, add the olive oil and garlic, saute for 3 to 4 minutes. (Tip - really make sure the pan is cool enough before you add the garlic - i usually set mine on an unused burner for a minute after I turn down the heat).

Set aside.

Sixth - Combine your lasagna in a 13 x 9 glass pan.

Put a thin layer of sauce on the bottom of the pan.

Add a layer of noodles.

Add spinach pesto, tofu ricotta, sauce and mushrooms.

Repeat.

On the top layer of noodles, cover with sauce and almesan. 

Bake covered at 350 for 40 minutes, then uncovered for 20 minutes.

Not my best picture - but you get the idea.

You're done!